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Transform olive oil and herbs into a company-pleasing bread dipping oil in five minutes or less.

Abigail Wilt has produced articles and videos about Southern culture, food, travel, and experiences for nearly a decade.

Abigail Wilt

I’d like to think of myself as a host who can time a menu perfectly, but, more than once, I’ve been faced with the knock of dinner guests and the sinking realization that my appetizer still has fifteen minutes left in the oven. Eek!

When I need to quickly pivot and give guests something to munch on before other dishes are ready, I rely on the simple—yet incredibly effective—magic of bread dipping oil. Versatile, inexpensive, and wildly crowd-pleasing, a crusty loaf of bread paired with dressed-up olive oil often yields wide-eyed glee and remarks of, "Wow, this is so good!" All it takes is three to five minutes of prep, a few ingredients from your pantry or the back of your fridge, and the forethought to grab a loaf of fresh, quality bread from your local bakery just in case. It's good to know thyself.

Abigail Wilt

No time to prepare? When company is coming, try these unique and flavorful variations to serve.

Abigail Wilt

This trusted combination hits all of your taste buds: subtle bitterness from the oil and sweet-and-sour acidity from the balsamic, finished with a salty crunch. I recommend two to three parts olive oil to one part vinegar. Top-shelf balsamic makes all the difference; look for one from Modena, where makers have been perfecting balsamic for over four hundred years. You can also play around with flavored balsamic vinegars, often found at your local olive oil shop, to come up with unique oil-and-vinegar variations. In the summer, I love lightening up this dipping oil with a fruity white balsamic.

For this traditional flavor profile, I use about one heaping teaspoon of seasoning per 1/2 cup of olive oil. It's a familiar hit—guests know exactly what they’re going to get when they go in to dip. This dipping oil comes together in about two minutes and is a consistent, classic blend of typically basil, oregano, thyme, rosemary, and marjoram. I’d also recommend trying with Greek herb seasoning, which adds herbs and spices like dill, parsley, garlic, and onion (occasionally mint) to those listed in the Italian blend.

Looking for a dipping oil that reminds you of your favorite Italian restaurant? Try this elevated version, which requires a bit more measuring than its easy counterpart (plan for five minutes, instead of two). I recommend whisking all of your dried herbs together before adding olive oil to ensure harmonic distribution. Per 1/2 cup of olive oil, I added 1/2 teaspoon of each ingredient excluding the crushed red pepper, of which I added 1/4 teaspoon to mitigate spiciness. If you have a few more seconds to spare, a clove of garlic, minced shallot, finely chopped fresh rosemary, or freshly grated parmesan takes this dipping oil into prime, high-compliment party dip territory.

Abigail Wilt

This fragrant olive dipping oil pairs earthy za’atar with common Manzanilla olives (packed in water, if possible, so you can control the saltiness), briny capers, and zingy lemon zest. Castelvetrano olives—sweet, buttery green olives—also work well and tend to be less polarizing for guests who don't love olives. Kalamata olives (or olive tapenade, which minimizes prep time) yield a more dominating olive flavor. Per 1/2 cup of olive oil, I use 1/4 cup chopped olives, 2 Tbsp. capers, and 1 tsp. za’atar, lemon zest, and garlic powder. This dipping oil really pops with the addition of a clove of fresh garlic and, if you happen to have it on hand, some sumac—a Middle Eastern spice with citrus-like tang.